Chitrannada gojju is very popular side dish in Karnataka. Gojju isa kannada word which translates to tangy concentrated paste, consisting of tamarind pulp, jaggery and other spices which are easily available at home. this gojju is very popular in Karnataka and has a bust of varied flavors and taste. This gojju is rich in color and comes handy for all occassions. This Gojju is ver different from the authentic Puliyogaregojju though the ingredients used are more or less the same. This particular recipe is passed on by my granny to my mother and further passed on to me. I usually keep it ready before hand during the festival season. This gojju when properly stored in an airtight jar its shell life increases and can be stored up to 1month without refrigerating.
Ingredients
- Tamarind :100gm
- Jaggery : 100 gm
- Dry copra: 1/2 round grated
- 0il :200ml
- Rocksalt : 50gm
- Rasam powder : 90gm
- Sesame seeds :50 gm
- Turmeric powder : 1+1 tbsp
- For tempering:
- Channa dal: 50gm
- Urad dal : 50gm
- Grondnut:150gm
- Dry chilli : 4-5 no.
- Curryleaves : few
- Mustard seeds: 1 tsp
- Buds ( Marathi moggu) :5gm
- Curryleaves: 1 small bunch
- Oil : 1 tbsp
Instructions
-
Soak tamarind at least for 4 hrs. Extract pulp and set aside.
- Heat a pan and dry roast sesame seed. Transfer it to a plate.
- To the same pan add grated dry copra and saute till aromatic. Transfer it to a plate.
- Once cool grind both the ingredients separately to powder and set aside.
- In a thick bottomed vessel heat100ml oil.
- Add 1tsp mustardseeds and allow it to splutter.
- Add asafoetida and turmeric mix well.
- Now add tamarind pulp, allow it to boil.
- After one boil add jaggery mix well. Allow it tp boil once.
- Then add rock salt mix well. bring it to boil.
- Keep stirring occasionally.
- Add roasted sesame powder and dry copra powder one by one and mix well.
- Boil on medium flame for another 20 minutes till oil separates from the vessel and starts floating.
- Switch off and set aside.
- In a separate kadai. Heat oil for tempering.
- Add mustard seeds. Allow it to splutter.
- Add groundnuts fry well.
- Next add channa dal,urad dal and fry well.
- Add 4-5 red chillies,few curryleaves and asafoetida fry well .
- lastly add turmeric mix well.
- Pour it on the Gojju. Store it in a airtight jar.
Note: This Chitrannada Gojju is concentrate and is treated like a pickle. A spoonful can be eaten along with chapathi, dosas, plain rice, yogurt rice, etc…
This tastes best when mixed to warm rice. Take a cup of warm rice, to this add 2 -3 spoons of gojju mix well
